Recipe

Red curry chicken skewers

Wonderfully spiced, these Asian inspired chicken skewers are brilliant served as a tasty starter or with rice and steamed green as the main meal.

Oct 29, 2014 1:00pm
  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Red curry chicken skewers
  • 800 gram chicken thigh fillets, cut into 3cm pieces
  • 2 tablespoon bought red curry paste
  • 270 millilitre can coconut milk
  • 1/4 cup lemon juice
  • cooking oil spray

Method

Red curry chicken skewers
  • 1
    Thread chicken onto 8 skewers. Whisk curry paste, coconut milk and juice in a large shallow dish. Add skewers, turning to coat. Cover with plastic food wrap. Chill for 1 hour.
  • 2
    Heat a large trying pan over moderately high heat. Drain skewers, reserving marinade. Spray skewers with oil. Cook and turn skewers, 2-3 minutes, or until browned lightly. Add reserved marinade; bring to the boil. Reduce heat to low. Simmer, uncovered, 10-12 minutes, or until chicken is cooked through.
  • 3
    Serve skewers drizzled with a little coconut sauce.

Notes

You could use mild curry powder instead of paste; sprinkle skewers with 1-2 teaspoons before cooking. For a more authentic option: Thread chicken on to 2 large lemongrass stalks cut into quarters lengthwise. Using a sharp knife, make a small slit in the centre of each piece of chicken.

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